Hard-Cooked Eggs Recipe
Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove rom burner. Cover pan.
Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.
total fat: 5g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
dietary fiber: 0g
vitamin A: 270.0IU
vitamin D: 41.0IU
vitamin C: 0mg
Hard-cooked, not hard-boiled. Although the cooking water must come to a full boil in this method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking.
Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-cooked yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method - cooking eggs in hot, not boiling, water, then cooling immediately - minimizes this.
Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.